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FS0002

Food Planning

FS0002 Food Planning, 15.0 Credits

Food Planning

Syllabus approved

2020-11-20

Subjects

Food studies Landscape Architecture

Education cycle

Master’s level

Advanced study in the main field

Second cycle, only first-cycle courses as entry requirements(A1N)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

English

Prior knowledge

Knowledge equivalent to 120 credits, of which 90 credits within one of the following areas:
- natural sciences
- social sciences
- technology
- Food and meal science
and English 6.

Objectives

The aim with the course is to build a knowledge and understanding for the relation between food landscapes, planning, markets and society. By the application of various tools a basis is provided for being able to analyse complex relationships between food landscapes ad different levels (on individual micro, local macro, and national and international meso level) and behaviour, culture, consumer movements, entrepreneurship and policy. Further, the student should develop skills for evaluating, compare and critically scrutinize, for example, strategies in different contexts (i.e. at micro, macto and meso level). With food as an analytic lens, the course should provide with a basis to how spatial and strategic planning, respectively, can contribute to a sustainable development in different dimensions (social, economic and environmental) through well founded and realist proposals for change.

After the course, the student should be able to

- Analyse and develop strategies, and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens.
- Understand and evaluate how individuals’ and organisations’ behaviours influences and are influenced by food landscapes.
- Identify how various incentives may influence and contribute to sustainable food landscapes and societies.

Content

The course comprises of lectures, workshops, literature seminars, excursions, group assignments and project works.

The course deepens into different aspects of behaviours in food landscapes. As point of departure, levels of foodscapes are use: from the individual (micro level) to local and regional (macro level) and to national and international landscapes (meso level) are adhered to. The course provides with tools to understand and analyse consumer behaviour and movements (such as citizen engagement in food and the development of alternative food networks) and how this influence foodscapes. Further, the course provides with tools to analyse and evaluate foodscapes, and how local and regional planning may be influenced by a foodscape perspective. Through projects, knowledge and tools for landscape analysis, with food as analytic lens, are applied. These analyses work as a basis to develop strategies, plans and action measures for the development of sustainable foodscapes. The course problematise the complex and dynamic relationships between individuals, food consumption, food production, entrepreneurship, planning and policy.

Formats and requirements for examination

Pass in compulsory assignments in group and individual assignments, both in oral presentations and written reports.
Participation in compulsory seminars and pass of delivered individual reports.
Participation in compulsory workshops, excursions and other compulsory activities.
  • If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
  • For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Additional information

The course Foodscapes 1 is recommended as prior knowledge.

Responsible department

Department of People and Society

Further information

Determined by: Programnämnden för utbildning inom landskap och trädgård (PN - LT)
There are no Grading criteria posted for this course
1) Sustainable food planning: evolving theory and practice
Author: André Viljoen and Johannes S.C. Wiskerke
ISBN: eISBN: 978-90-8686-826-1, ISBN: 978-90-8686-187-3
Comments: Book is available online (you need to be logged in to the SLU network either on Campus, or through VPN)
2) Routledge Handbook of Landscape and Food
Author: Joshua Zeunert and Tim Waterman
ISBN: eBook ISBN 9781315647692
Comments: Book is available online and is accessible when logged in to the SLU network either on campus, or through VPN

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Food and Landscape Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 27500 SEK Cycle: Master’s level
Subject: Food studies Landscape Architecture
Course code: FS0002 Application code: SLU-30245 Distance course: No Language: English Responsible department: Department of People and Society Pace: 100%